Whether you understand curry or eighth wonder of the world, as if you need to put some passion to your dishes to revive your relationship with your palate ... YOU NEED this green fish curry as an essential element in your recipe. Why? Because the thai cuisine It is one of the most fashionable stoves in the world (and you will not be less). In my eagerness for you to lose your fear of the unknown… I present to you: Thai cuisine - gastro lover, gastro lover - Thai food (two kisses). Once the presentations are made, I regret to inform you that what you do when you sprinkle a bottle of ocher powder on cream…. IT'S NOT CURRY (it's like pretending to make gazpacho with ketchup) Let's not blaspheme, it's a sin
Once this culinary suspense is unveiled, I will tell you that the four basic flavors of the thai gastronomy consist of sweet, sour, salty and sour. Like everything in life, quantities and the art of knowing how to combine them are the theme. There are many who for a bad experience in a restaurant random have Asian ... BADLY DONE! Eating is one of the greatest pleasures in life and the more varied the better; so don't give up on curry, he wouldn't. Grab some paper and a pen, write down the ingredients list, dust off the wok (which I hope you bought for something more than because it was advertised in the ikea catalog) and flirt it with the astral travel that you are going to hit your senses. #You're welcome.
- 500 gr of emperor fillet (don't panic, you can also use hake)
- 2 tablespoons of green curry paste (Most of the large stores have fallen for the Asian charm and already have this type of product)
- 8 basil leaves
- 3 sprigs of cilantro
- 250 cc of coconut milk
- 2 fish broth
- 1 chili (if not red chilli)
- 2 lemon peel
- 1 teaspoon of brown sugar
- 1 tablespoon olive oil
- 1 pack of rice noodles (nodles)
- Cut the emperor fillets (hake is also good as a pet) already cleaned into 2 cm cubes.
- We heat the oil in a wok (if you don't have it, don't give up, YOU CAN MAKE IT IN A LIFETIME FRYING PAN) and add the green curry paste, the basil leaves, the lime leaves (if you can't find it, you can grate a little lime peel), the chili cut into 3 pieces (visible… for your sake) and fry for approximately 3 minutes.
- #keepcalmandcarryon and add to the preparation the coconut milk, two tablespoons of fish stock (either brick or a solution of a long-life stock cube) the lemon peels (3 peels) and a teaspoon of brown sugar .
- Bring to a boil and cook over medium heat for 5 minutes.
- We add the fish to the delicious sauce that we are left with and continue cooking for 5 more minutes (more than enough time for the fish to cook)
- We remove the lime leaves and the lemon peel.
- Serve over a nest of rice noodles
But what does it look like! I love it, this one falls soon in my kitchen. A big kiss
Thanks for your comment!!!! You are going to give your palate a very good shake
Excellent review, thank you very much for sharing it. What would be a good accompaniment?
Thank you very much Julioc !!!
The ideal accompaniment is a serving of rice noodles (boiled or fried), rice and roasted potatoes are also a wonderful combination.
I will post a very tasty cauliflower curry recipe shortly !!
Very helpful! A hug